Faculty and Staff
|Kenneth Allen, Ph.D. (Emeritus)
Ken Allen was born in Colwyn Bay, Wales, U.K. He graduated from University of London, England, U.K. in 1965 with a B.S. His field of study was joint Honors, Physics and Chemistry. In 1973 he graduated from Montana State University with a Ph.D. in Biochemistry. He joined the Department of Food Science and Human Nutrition in 1978 as an Assistant Professor. He was promoted to Professor in 1987 and retired from CSU in 2011. During his career he was the author of numerous published articles, book chapters and abstracts as well as being invited to speak at several National Conferences. He also served as the Panel Manager for the USDA National Research Initiative. Dr. Allen’s research, in his early years, focused on the antioxidant properties of copper. In later years, he became interested in links between dietary fatty acids and preterm birth, and cardiovascular disease.
|Jennifer Anderson, Ph.D., R.D. (Emeritus)
Jennifer Anderson was born in Ripon, Yorkshire, England and grew up in Norwich, Norfolk, England. She received her undergraduate degree in Catering and Institutional Management from Leicester Domestic Science College in Leicester, England. She moved to the United States and obtained her M.S. from CSU in 1977 and became a Registered Dietitian (RD). She received her Ph.D. from CSU in Nutrition and Food Science and was a faculty member in the Department of Food Science and Human Nutrition from 1980 to 2012. During this time Dr. Anderson served as EFNEP Coordinator, Extension Specialist, Graduate Program Coordinator and Director of the highly regarded Food Friends Program. During her career she was honored with more than 30 awards and recognitions from national, state, university and local organizations.
|Jack Avens, Ph.D. (Emeritus)
Jack Avens began his career at CSU as a faculty member in the Department of Animal Sciences. In 1984 he accepted a position in the Department of Food Science and Human Nutrition as a full professor. Dr. Avens’ research focused on food science and applied microbiology. In this capacity, Dr. Avens coordinated research activities that involved contamination of food containers by airborne bacteria, identification of microbiological indices to compare food preparation and delivery systems in school lunch programs, analysis of food service delivery systems used in providing nutrition services to the elderly, metabolism of flavor compounds in brewing yeast, and the use of sweet corn as an ingredient in brewing beer. His research efforts resulted in a large array of scholarly publications that included books, proceedings, journal articles and professional presentations. Dr. Avens made exceptional contributions to the educational mission of the department. He pioneered active student engagement in the classroom. His teaching efforts resulted in multiple awards and recognition including the CSU Alumni Best Teacher Award, Favorite Faculty by the Department of Residence Life, and Honorary Brewmaster by the Anheuser-Busch Foundation. Dr. Avens also played a critical role in the development and success of the Fermentation Science and Technology undergraduate major. He was heavily involved in administrative, university and professional service throughout his career. In retirement, Dr. Avens will continue to provide assistance with the Fermentation Science and Technology Program and serve as an ambassador of the program to outside constituents.
|Arthur Campfield, Ph.D. (Emeritus)
Dr. Campfield graduated with a BS and MS in Engineering from the University of California at Los Angeles (UCLA). He then received his Ph.D. in Physiology from the School of Medicine at UCLA. In the following year, he served as a Postdoctoral Fellow at the Institut de Biochimie Clinique at the Universite de Geneva in Switzerland. Before joining CSU, Dr. Campfield’s professional experience consisted of Assistant Professor at UCLA, Directeur de Laboratoire and visiting professor at the College de France in Paris, Professor at the Technological Institute Northwestern University in Chicago and Evanston, Research Leader of Obesity Research at Hoffman La Roche, Inc. in New Jersey, and Professor at the University of Colorado, Health Sciences Center. He joined Colorado State University in 2000 as Department Head and Professor in Food Science and Human Nutrition. From 2002 to 2015 he served as Professor in the Department of Food Science and Human Nutrition. Over his career, Dr. Campfield authored more than 100 publications and received external grant funding in excess of $8 million dollars. Dr. Campfield also developed and directed Program ENERGY, an integrated science education enrichment program for elementary schools.
|Patricia Kendall, Ph.D., R.D. (Emeritus)
Pat Kendall was born in Superior, Nebraska and grew up in North Central Kansas. She graduated from Kansas State University in 1969 with a degree in Home Economics Education. She received her M.S. in Foods and Nutrition from Kansas State University in 1973. For the next 34 years, Dr. Kendall was the Extension Foods Specialist in the Department of Food Science and Human Nutrition at CSU. During this time she completed her Ph.D. in Nutrition Education. She served as Graduate Program Coordinator, Interim Department Head, Associate Department Head and Associate Dean for Research with the College of Health and Human Sciences. Dr. Kendall published extensively in the areas of food preservation, risk communication, consumer food safety issues and food safety education. During her career she was honored with more than 23 awards as well as being involved in 30 leadership positions.
|Klaus Lorenz, Ph.D. (Emeritus)
Klaus Lorenz was born in Berlin, Germany. He received a Ph.B. in chemistry from Northwestern University in Chicago, Illinois. His M.S. and Ph.D. Degrees were received from Kansas State University in Manhattan, Kansas. After working in the family bakery in Berlin, Germany, his work experience included Baking Technologist for the American Institute of Baking, Food Technologist for the Kraft Corporation and Research Assistant in cereal science at Kansas State University. He was a Professor in the Department of Food Science and Human Nutrition at Colorado State since 1970, and he published over 250 publications in peer reviewed journals, books and abstracts. His research interests encompassed cereal science and technology, baking science and carbohydrate chemistry.
|Joseph Maga, Ph.D. (Emeritus)
Joseph A. Maga was born in western Pennsylvania and received his B.S. and M.S. degrees in dairy chemistry from Penn State. After working several years, each for Borden Foods and Central Soya developing simulated dairy products, he completed his Ph.D. in the area of soybean flavor chemistry at Kansas State. Since 1970, he has been in the Department of Food Science and Human Nutrition at Colorado State University where he currently holds the rank of Professor. He is a member of the American Chemical Society, American Association of Cereal Chemists and the Institute of Food Technologists. Courses taught included alcoholic beverage technology, fruit and vegetable technology, fish and seafood technology, quality control, sensory evaluation and flavor chemistry; his research interests primarily included areas of flavor chemistry and food extrusion technology. He has authored over 200 publications and has three books to his credit.